Super Simple Soaked Banana Bread

Super Simple Soaked Banana Bread

Everybody Loves Banana Bread!

There are few recipes I can think of that are as crowd pleasing as banana bread. My family loves bananas, and I always save the over ripe ones in my freezer. As soon as my freezer is overflowing with bananas, I do one thing.. make banana bread!

I always make two loaves. Usually one with nuts and one without, because my family’s loves for nuts in banana bread is split 50/50.

If you think that soaked banana bread is harder to make than regular banana bread… it’s not! It’s quite easy and a great recipe for the amateur and experienced bakers alike.

My favorite way to serve banana bread is slightly warm and slathered in real butter, but it’s perfectly acceptable served at room temperature. And my favorite thing about this recipe is that it’s just as good for dessert as it is for breakfast.

Soaked Banana Bread Recipe

Making soaked banana bread is just like making “regular” banana bread, except for the extra soaking time. The easiest way to make it is to let it soak all day and bake the bread in the evening or let it soak all night and bake it in the morning.

Does your family love banana bread?

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20 thoughts on “Super Simple Soaked Banana Bread”

I plan to make a big batch of banana bread tomorrow and freeze most of it. I think I’ll try this recipe! Looks delish and I love adding the soaking aspect to it. What about adding whey to it to help break down the phytic acid? I’ll be sure to post this next week (from a fellow VGNer)

I can’t wait to try your recipe. I’ve been grinding my own wheat for about 13 years but have recently started looking into soaking grains. I was wondering why you mixed your flour,liquid, eggs, etc to soak all together? In most recipes I’ve seen it’s just the flour and liquid before adding the rest of the ingredients. Was this due to some experimentation? Ive seen many comments from other recipes that soak just flour/liquid with varying results Can’t wait to try and if your recipe. Especially if soaking most of the ingredients before hand yields such delicious results!!!

Hi Shara, I soak the eggs and everything together because I think the more wet ingredients for soaking the better. I also don’t have a problem letting my eggs sit to soak on the counter overnight, but others might not be so keen on the idea. It’s an individual preference I think.

HI… I was wondering. If I would prefer to not leave a recipe with eggs on the counter (we don’t always have access to fresh farm eggs) Does the soaking effect still work in the fridge or does it need to be room temp???

I am really happy about the recipe, it reads so easily. I have never attempted to bake my own banana bread. I have trouble getting meatloaf out of a loaf pan. I am going to try the recipe because I love warm banana bread in the morning.

Oh my goodness! I’m both delighted and surprised by this recipe. It sounds absolutely delicious, and I’m a newbie to soaking before baking too. I never knew that baking in glass was a healthier option, nor did I know there was aluminum in baking powder! What are they doing to our food?

I didn’t know about Ceylon cinnamon either – this sounds like something I would like to try, so I’m going to get some of that, along with aluminum free baking powder, and a couple of glass loaf pans.

As a total banana bread nut, I am so grateful to you for this lovely recipe, and for your knowledge about the healthiest and most nutritious foods and methods of cooking. Thank you.

I made this recipe this morning for breakfast. I didnt have applesauce so I used 1/2cup butter for 2 quantities that I added in the morning. I also put 3 Tbsp whey last night with all the other ingredients. I put no sugar but drizzled a little honey over the mixture(maybe 2-3Tbsp). I also added some coconut chip in the morning and it turned out GREAT! Our four boys loved this recipe. ohhh…I didnt make loaves because of time pressure, I made muffins instead-I got 15 huge ones out of 2 quantities. Thank you for the recipe.Luiza